Crab Cake Eggs Benedict (2 servings) 3 egg yolks Juice of 1 lemon 1/2 teaspoon salt 1 cup unsalted butter - softened 2 4-ounce crab cakes 1 Tablespoon white vinegar 2 large eggs 2 English muffins 1 Tablespoon capers To make sauce: Place a small, heatproof bowl over a pot of steaming water. Add the egg yolks, lemon juice, and salt. Use a wire whisk to beat the butter - one Tablespoon at a time - into the yolk mixture. When all the butter is incorporated, remove bowl from heat and set aside. Prepare the crab cakes: Preheat the oven to 350 degrees. Place the crab cakes on a baking sheet and cook for 15 minutes. Poach the eggs: Bring a small, nonstick pot of water to a simmer. Add the white vinegar. Crack eggs gently over a shallow bowl and gently transfer the eggs to the simmering water. Do not allow the water to boil or the eggs will fall apart. Cook until the whites are opaque but the yolks are not. Putting it all together: While the eggs are poaching, toast the English muffins and place them on serving plates. Lift the cooked eggs out of the water with a slotted spoon. Allow all the water to drain off before placing on the English muffins. Spoon some of the hollandaise sauce over the eggs and garnish with capers. As fancy as this dish looks, it's very easy to make. Perfect for a brunch where you aim to impress. Mr Breakfast would like to thank KennyRogers for this recipe. Recipe number 1235. Submitted 5/1/2004.